Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserve 1/2 cup pasta water, and set pasta aside.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken in a single layer. Cook without stirring for 2–3 minutes to let it brown, then stir and continue until golden and cooked through (internal temp 165°F). Remove chicken to a plate.

Reduce heat to medium. Add minced garlic to the skillet and sauté for about 30–60 seconds until fragrant — don’t let it burn.

Pour in chicken broth, then add lemon juice and lemon zest. Scrape any browned bits from the pan and let the liquid simmer for 2–3 minutes to concentrate flavor.

Stir in heavy cream and bring to a gentle simmer until the sauce thickens slightly. Season with salt and freshly ground pepper to taste. If the sauce is too thick, add reserved pasta water a tablespoon at a time.

Return the chicken to the skillet, then add the drained pasta. Toss everything together over low heat until the pasta is coated and the chicken is warmed through.

Remove from heat. Taste and adjust seasoning. Garnish with chopped fresh parsley before serving.